Roasted duck ramen
Japanese 20 Mins Prep · 10 Mins Cook
- Bring a medium pot of water to a boil and cook the eggs according to your liking, approx. 5 minutes. Once cooked, place in a bowl of iced water and cool slightly before removing the shell. Set aside.
- Mince the garlic, grate the ginger, julienne the carrot and halve the pak choi. Heat the sunflower oil in a large pot over a medium heat, then sauté the garlic and ginger until fragrant, approx. 1 minute.
- Pour in the pho broth and bring to a simmer. Season the broth with sesame oil, soya sauce and fish sauce. Add the mushrooms and simmer for 5 minutes until tender.
- Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- To the simmering broth, add the carrots and cook for 2 minutes, followed by the pak choi, cooking for an additional 2 minutes until the vegetables are just tender.
- Divide the ramen noodles among serving bowls and ladle the hot broth and vegetables over the noodles.
- Slice the duck breast and halve the soft-boiled eggs. Divide between each ramen bowl. Slice the green onions and scatter over the ramen along with the sesame seeds. Serve with lime wedges on the side.
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